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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
Bearnaise sauce is made from clarified butter emulsified in egg yolks and flavoured with herbs. Bearnaise is traditionally served with steak and the most common preparation is the bain marie method where a reduction of vinegar is used to acidify the yolks. However, with the Cooking Chef the process is much more simple.
Preparation time: 3 minutesCooking time: 10 minutes
Attachments: Blender, Flexi Beater
Accompaniments: Serve the Bearnaise or choron sauce with grilled beef, tournedos or rib roast. the bearnaise sauce will wonderfully accompany salmon or grilled turbot.
Choron SauceAdd 1 tbsp of tomato concasse and omit the chervil.To make the tomato concasse (makes 3 cups):Blanch the tomatoes by cutting a cross in the bottom of each, then plunging them into boiling water for 10-20 seconds and then refreshing them in a bowl of iced water. Use a paring knife to remove the skins. Then cut them into quarters and remove the seeds, place them onto a piece of kitchen paper, seed side down to dry. Cut into 1 in cubes.
Paloise SauceMake with 1 tbsp of mint instead of tarragon.
Diced soft butter 7/8 cupShallots 1/2 cupStalk Tarragon 1Dry white wine 1/3 cupEgg yolks 3
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